Sugared Cranberries are a beautiful, delicious holiday addition. Most recipes dip them in water, but the “secret” is to use orange juice.
For a gorgeous festive dessert, top these Vanilla Cheesecake Bars or Chocolate Cheesecake with Sugared Cranberries.
The Best Sugared Cranberries
Growing up, every December, my mom put garlands on our mantle with beautiful (fake) sugared cranberries. They were one of my favorite decorations!
In the past few years, I’ve started making my own homemade sugared cranberries to add to tabletop decor, a cheese board, or to spruce up a hot chocolate bar. They seamlessly tie together decor, and they’re surprisingly delicious to snack on.
Read on, and I’ll share all my secrets for creating perfect sugared cranberries every time.
Ingredients
- Orange Juice: Adds a fresh, slightly tangy sweetness. Opt for freshly squeezed.
- Cane Sugar: Creates a sweet coating that balances the cranberries’ tartness and gives them a festive sparkle.
- Fresh Cranberries: Use firm, fresh cranberries for the best texture.
Quick Tip
Save the orange juice mix to use as a simple syrup base! Simple syrup is usually equal parts sugar and water, heated until the sugar melts. Using the orange juice mix adds a fruity flavor to your drinks.
How To Make Sugared Cranberries
- Sweet Mix: Heat orange juice and sugar in a pot until the sugar fully dissolves.
- Cranberries: Stir in the cranberries, making sure they’re all covered.
- Dry Cranberries: Drain the cranberries, spread them out on a lined baking sheet, and let them dry.
- Coat with Sugar: Once dry, roll the cranberries in more sugar to make them sparkly.
Storage
Sugared Cranberries Storage
If your holidays are busy like mine, here’s good news: you can prep sugared cranberries in advance!
Sugar-coated cranberries store best in an airtight container in a cool place or in the fridge. They will last for up to one week.
These cranberries are great as a garnish, snack, or decoration. Here are my favorite ways to use them.
Ways To Use Sugared Cranberries
- Top cakes, cupcakes, or lemon pie with these—they look great on cream cheese frosting or carrot pumpkin cake.
- For table decor, fill a champagne glass with them or sprinkle around candles.
- Add a few to a cheese or charcuterie board.
- Use as a garnish for mocktails, cocktails, or hot chocolate.
Leave a comment with your ideas on how you decorate with these!
More Holiday Treats
Sugared Cranberries
Equipment
- 1 to 2 large sheet pans
- Parchment paper
- Small pot
Ingredients
- 1 cup 100% orange juice
- 1-1/2 cups cane sugar divided; granulated sugar will work okay, but cane is best!
- 2 cups fresh cranberries
Instructions
- Line 1 to 2 large sheet pans with parchment paper and set aside.
- In a small pot, combine the orange juice and 1 cup of the sugar. Bring to a simmer and whisk until sugar is completely dissolved. Remove mixture from heat and stir in cranberries until coated in sugar. Cover pot with a lid and let stand 10 minutes.
- Strain cranberries (the syrup can be used in a simple syrup for cocktails/mocktails). Using a wooden spoon, separate the cranberries and place them on the prepared pan. Allow to dry for 45 minutes to an hour at room temperature.
- Place remaining 1/2 cup cane sugar on a large plate and transfer cranberries to the plate. Roll cranberries in the sugar to coat. Once coated, they’re ready to use and eat!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I needed a recipe that didn’t require refrigeration for hours as some others do. These came together so quickly, provided a great kick of color on the charcuterie board, and tasted delicious. Thank you!
I am so thrilled to hear this! Thanks Joyce! 🙂
How do I store the sugared cranberries??
Just made these…delicious…using the tonight as garnish for a cranberry old fashioned.
Awesome! So glad you loved them! 🙂
Is it possible to reuse the liquid to make more sugar coated cranberries? I need to make a lot. Thx!
I think that would be fine! 🙂
Does it matter if the cranberries are fresh or frozen ?
Fresh!
I made these and they were fabulous! I was worried about my cranberries popping from the heat so I cooled down the syrup and let the cranberries soak overnight to compensate. Served them yesterday and everybody devoured them! Thank you!!
So happy to hear that! Thanks so much for the comment and review 🙂